Apricot Snack

2/3 cup chopped dried apricots
1/3 cup sultanas
1/4 cup water
1/4 cup honey
1 tsp finely grated lemon rind
2 teaspoons lemon juice
1/4 cup slivered almonds, toasted
1/2 cup skim milk powder
2 tbsp desiccated coconut
extra 1/4 cup desiccated coconut

Combine apricots, sultanas, water, honey, rind and lemon juice in a small pan. Simmer uncovered, for about 10 minutes, or until most of the liquid is absorbed.

Stir in almonds, skim milk powder and coconut; mix well.

Divide mixture in half. Roll halves into 2 x 12cm long log shapes. Roll in extra coconut. Wrap in plastic wrap, place  on an oven tray. Refrigerate overnight, or until firm.

Cut into slices to serve.

Spinach & Tuna Rice Cake

WW 3pt

serves 6

2 medium red capsicum, finely chopped
2 garlic cloves, crushed
200g baby spinach
2 cups cooked rice
425g can tuna in springwater, drained and flaked
4 green shallots, finely chopped
1 tbs fresh dill
2 eggs, lightly beaten
2 egg whites, lightly beaten
1 tsp lemon rind, grated
rocket leaves to garnish


Preheat to 180C. Grease a 22cm round ovenproof dish or cake tin and line the base with baking paper.


Heat a large oil-sprayed non-stick frypan over medium heat. Add the capsicum and cook, stirring,  for 5 minutes or until softened. Add the garlic and spinach, cook until the spinach wilts. Cool.


Combine the spinach mixture, rice, tuna, shallots, eggs, egg whites, dill and rind in a large bowl Season and mix well.


Spoon mixture into the prepared dish and press down firmly. Bake for 25 minutes, or until firm. Garnish with rocket and serve cut into wedges.

Moroccan Chickpea and Spinach Soup

WW 1.5

serves 4

2 tsp olive oil
1 medium brown onion, chopped
2 cloves of garlic
1 tsp Moroccan spice mix
1 tbsp tomato paste
2 x 135 tubs apricots
2 tsp grated lemon rind
1/4 cup lemon juice
1 litre vegetable stock
400g can chickpeas, rinsed and drained
1 bunch english spinach, washed, trimmed, shredded


Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 3-5 minutes or until softened. Add garlic and spice mix and cook, stirring, for 30 seconds or until fragrant


Add tomato paste, undrained apricots, rind, lemon juice, stock and chickpeas. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes. Remove from heat and set aside to cool for 5 minutes.


Blend chickpea mixture with a stick blender to the consistency you prefer (blend briefly to retain some texture or blend until smooth for a creamy taste). Add spice and cook, stirring, over  medium heat for 4-5 minutes or until spinach is wilted. Season to taste with salt and freshly ground pepper. Serve.


Serving suggestion:
Serve with a dollop of low-fat natural yoghurt.




Cooks notes:
Perfect for a snack, or a starter.
When I made this, I didn't use the lemon rind.
Instead of Moroccan spice mix, I found a tin of Moroccan spiced chickpeas! No need to drain!  Perfect and tasted fantastic!
I also don't own a stick blender (or any blender for that matter), so I used an electric beater. I don't know if it "blended" it, or made any difference at all.